Roasted Rosemary Parsnips

Today’s guest post is from Deanna Segrave-Daly. Deanna is a partner with Teaspoon Communications www.teaspooncomm.com and a registered dietitian who pretty much lives to eat. She is the co-founder of the monthly Recipe ReDux bloghop www.thereciperedux.com, and is co-host of #kitchentool chats held every other month on Twitter. She tweets as @tspbasil.
~ Enjoy, Robyn

Ahh, I love a good roast. I’m not talking about the beef dish but rather the cooking technique itself. Roasting brings out the sweetness and a depth to many foods – including bananas Banana Cocoa Nip Muffins, a recent tip I learned from Robyn herself, who inspired this recipe for Bananas Foster. But I reserve roasting primarily for vegetables – it’s pretty much the only way I prepare broccoli and carrots anymore.

Wintertime is the prime time to roast vegetables. Root veggies and winter squashes that are now in season are glorious after being seasoned and then blasted with heat from a 400 degree oven for 30 minutes or so. Take for example, parsnips, which look like carrots only paler in color but also have a sweet taste to them after cooking.

A recent article in The Philadelphia Inquirer’s food section on the winter harvest featured a divine recipe for roasting parsnips with butter, olive oil, apple cider and rosemary. This dish smells amazing when cooking and you won’t believe you are eating vegetables after tasting this almost dessert sweet dish!

Please click here for the roasted parsnip recipe.

Happy roasting!
Deanna

This entry was posted on Monday, January 23rd, 2012 at 1:02 pm and is filed under Guest Posts, Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

2 Responses to “Roasted Rosemary Parsnips”

  1. Teaspoon of Spice » Roasted Rosemary Parsnips Says:

    [...] Fabulous Food Finds blog – we’re talking about roasting during the winter months. Click here to read – including a delish recipe for these roasted [...]

  2. Emma stirling Says:

    I adore parsnips but have never tried with apple cider, yumo

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